Honey Mustard Roast Leg of Lamb

Ingredients:

• Leg of Lamb
• 1 tbs chopped Rosemary
• 2 garlic cloves, crushed
• 2 tbs honey
• 1.5 tbs wholegrain mustard
• 1 tbs olive oil

Method:

• Remove leg from packaging at least 30 mins before cooking.  The leg needs to be at room temperature before you start so it cooks evenly.  Take note of the weight of the leg.
• Preheat oven to 180°C (fan-forced) and place lamb into your roasting pan.
• Combine oil, mustard, honey, garlic and rosemary in a bowl and rub mixture over lamb.
• Roast for 40 minutes per kilo for medium (or until cooked to your liking).
• Don’t forget to add in roast vegies along the way.  Potatoes and beetroot will go in first, then try zuchinni, mushrooms and cauliflower.
• Once your leg is cooked to your liking, remove from pan and place on a board or a plate and cover with foil and rest for at least 10 minutes before carving.
• Slice and serve with your roast vegies and steamed greens.